Beef "california Roll" Salad Recipe

Name: Beef "california Roll" Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless beef top loin steaks, cut 3/4 inch thick (about 8 ounces each); ⅓ cup hoisin sauce; ¼ cup pomegranate juice; 2 tablespoons minced garlic; 2 tablespoons fresh ginger, minced; 1 tablespoon sesame oil; ½ teaspoon pepper; 2 teaspoons wasabi paste; 1 teaspoon pomegranate juice; 1 English cucumber, thinly sliced; 1 tablespoon mayonnaise; 1 ½ teaspoons fresh ginger, minced; 2 cups packaged matchstick carrots; 1 tablespoon toasted sesame seeds; 1 medium avocado, diced; ½ cup fresh pomegranate seeds

Servings: persons

3 boneless beef top loin steaks, cut 3/4 inch thick (about 8 ounces each)
⅓ cup hoisin sauce
¼ cup pomegranate juice
2 tablespoons minced garlic
2 tablespoons fresh ginger, minced
1 tablespoon sesame oil
½ teaspoon pepper
2 teaspoons wasabi paste
1 teaspoon pomegranate juice
1 English cucumber, thinly sliced
1 tablespoon mayonnaise
1 ½ teaspoons fresh ginger, minced
2 cups packaged matchstick carrots
1 tablespoon toasted sesame seeds
1 medium avocado, diced
½ cup fresh pomegranate seeds

1
1.Combine Marinade ingredients in small bowl.
2
Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat.
3
Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
4
2.Prepare Wasabi Cucumbers.
5
Combine wasabi paste and pomegranate juice in medium bowl.
6
Add cucumbers; toss to coat.
7
Set aside; refrigerate until ready to serve.
8
3.Prepare Gingered Carrots.
9
Combine mayonnaise and ginger in another medium bowl.
10
Add carrots; toss to coat.
11
Set aside; refrigerate until ready to serve.
12
4.Remove steaks from marinade; discard marinade.
13
Place steaks on grid over medium, ash-covered coals.
14
Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145F) to medium (160F) doneness, turning occasionally.
15
5.Carve steaks into thin slices.
16
Place cucumbers and carrots side by side on plate; top with beef.
17
Top with avocado and pomegranate seeds; sprinkle with sesame seeds.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 boneless beef top loin steaks, cut 3/4 inch thick (about 8 ounces each), ⅓ cup hoisin sauce, ¼ cup pomegranate juice, 2 tablespoons minced garlic, and more.

Yes, Beef "california Roll" Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef "california Roll" Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions